Mostly healthy recipes from an inspired guy

This recipe was inspired by Vegetable Paella with Chickpeas at Cook Nourish Bliss. There were a few adjustments I already had in mind from a veggie paella dish from the local food co-op (roasted red onions, capers), and a couple other changes along the way as well. The recipe below uses an Instant Pot pressure cooker, and if you’re looking for a traditional stove-top method definitely check out the posting by Cook Nourish Bliss.

Rice

Close the lid on the Instant Pot and set the vent to "seal". Set the Instant Pot to high pressure, manual setting for 25 minutes. Once the pressurized 25 minutes are up, wait 10 more minutes and then carefully adjust the vent to "venting" to allow the remaining pressure to be released.

While the rice is cooking, prepare the vegetables.

Vegetables

If possible, roast the whole red bell pepper and red onion wedges on a grill, otherwise they can be cooked to a slight char in the broiler or on a skillet. Once the red bell pepper is nicely charred, slice it into 2-inch pieces.

Finish

Once the rice is finished and the red bell pepper and red onions are slightly charred, it's time to mix everything together.